No-Potato Potato Salad

"Sam Wood ain't just a pretty face. His '28 by Sam Wood' exercise / diet plan has some of the best recipes going, for people who like eating, but don't want to keep going up in belt-buckle-holes.

This no-spud spud salad is really good, not just diet good. Perfect with a long BBQ lunch, allowing you to feel less guilty about the four helpings of pav you follow it up with."

- EW


(serves two, take 35mins)

400g cauliflower cut into florets
1/2 clove garlic crushed
1/2 tbs olive oil
2 eggs hard boiled
1 cup broccoli finely chopped
2 stalks celery finely chopped
2 tbs spring onion chopped
Salt & pepper to taste

150 g greek yoghurt
1 tbs dijon mustard
1/2 tsp wholegrain mustard
1/2 tsp smoked paprika
1/4 cup roasted almonds chopped
1 tsp lemon juiced
Salt & pepper to taste



  • Preheat oven to 200°C.
  • To make the salad, dice the cauliflower into medium size florets and place in lined oven tray with the oil, crushed garlic and seasoning to taste. Bake the cauliflower for 25 minutes or until starting to turn golden.
  • While cauliflower is cooking bring a pan of water to the boil and add the eggs. Cook for 5 minutes or until hard boiled and then place in a bowl of cool water before peeling.
  • To the same pan of boiling water, blanch the diced broccoli for 3 minutes or until just tender. Once cooked, remove the broccoli and drain well, then place in large salad bowl.
  • Next, add the whole boiled eggs, celery (including the leaves) and spring onion to the bowl and mix until evenly combined and the eggs have started to break into pieces.
  • To make the dressing, mix together the yoghurt, dijon mustard, wholegrain mustard, lemon juice and smoked paprika.
  • Remove cauliflower from the oven, add to the salad bowl and carefully stir the dressing through the salad, making sure the dressing evenly coats all ingredients. Season with salt and pepper and top with roasted almonds. Allow to sit while you prepare the lamb.